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All opinions are mine alone. #VivaLaMorena #CollectiveBias Roasted Shrimp Enchiladas with Jalapeno Cream Sauce were made for this shop.
These creamy, cheesy enchiladas are made with shrimp that has been seasoned with Mexican flavors and roasted in the oven with peppers, onions, mushrooms, and LA MORENA® Sliced Jalapeno Peppers. The cheesey sauce has another kick of the Jalapeno Peppers in the sauce, along with a little of the brine from the pickled peppers.
When the boys were really young, I would make them a cheese enchilada that they absolutely loved. Back in that day, we ate a lot of vegetarian foods. Being raised by a vegetarian mom, it was something I would crave and still do actually! However, I also had a dad who was not vegetarian so I kind of had the best of both food worlds!
Now that the kids are grown, everyone’s tastebuds have expanded and we all are fans of seafood. Especially when it is made with a ton of flavor like we have in these Roasted Shrimp Enchiladas!
Corn tortilla’s are the wrap of choice for these enchiladas however you can use flour tortillas in place of corn if you wish. We really love it with the corn though!
What really sets these enchiladas off though are the LA MORENA® Jalapeno Peppers. The flavor is absolutely out of this world and if you make this recipe, it will be essential that you use these peppers. They come whole or sliced. I bought the sliced and diced them up. You can do the same with the whole peppers also if you wish.
These enchiladas also won Grumpy over. I’m stoked because I heard him tell his dad when they were talking on the phone the other night about how rockin’ these were! For Grumpy to compliment enchiladas, that is a big accomplishment. He usually turns his nose up at anything enchilada.
This recipe is perfect for Lent! You will find more recipes with LA MORENA® be sure to on their website!
Look for LA MORENA® products in your local Walmart. I found mine in the Hispanic foods aisle!
- 1 lb. raw shrimp, peeled, deveined and chopped into bite sized pieces
- 1 cup chopped mushrooms
- 1/4 cup diced onions
- 1/2 cup diced red bell pepper
- 1/2 cup LA MORENA® Sliced Jalapenos, diced
- 2 large garlic cloves, chopped
- 1 tablespoon olive oil
- 3/4 teaspoon all purpose seasoning
- 3/4 teaspoon dried cumin
- 1 teaspoon chili powder
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1-3/4 cups chicken broth
- 1/2 cup LA MORENA® Sliced Jalapenos, diced
- 1/4 cup LA MORENA® Sliced Jalapeno brine
- 1 cup monterey jack cheese, shredded
- Sea salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh cilantro
- 10 corn tortillas
- cooking spray
- Pre-heat oven to 350 degrees.
- Place shrimp in mixing bowl with mushrooms, onions, red bell pepper, garlic cloves, jalapenos and olive oil. Sprinkle with all purpose seasoning, cumin, and chili powder. Toss to coat.
- Lay shrimp mixture out on heavy duty cookie sheet and place in oven. Cook for 10 minutes. Stir mixture and return to oven another 5 minutes. Remove from oven and place in mixing bowl.
- While shrimp is roasting, make the cream sauce for the enchiladas.
- In a medium saucepan, melt butter. Stir in flour and cook 1-2 minutes. Slowly whisk in chicken broth and jalapeno brine, stirring constantly. Cook until sauce thickens. Remove from heat. Stir in diced jalapenos and monterey jack cheese. Stir until cheese is melted.
- Add 1 cup of your sauce to shrimp mixture. Stir to combine.
- Spray 9x13 baking dish with cooking spray.
- In a small hot skillet sprayed with cooking spray, heat tortillas on each side about 30 seconds.
- Remove tortilla from skillet and fill with about 1-1/2 to 2 tablespoons of shrimp mixture. Roll tortilla up and place seam side down in baking dish. Repeat with remaining tortillas.
- Pour remaining jalapeno cream sauce over top of enchiladas. Cover dish with foil and bake for 15 minutes. Remove foil and bake another 10 minutes, until cheese begins to brown. Remove from oven and let cool at least 10 minutes before serving.
Please note if you are sensitive to spicy foods that you may want to start with less jalapeno than the recipe calls for. The heat in this particular recipe was just right for us, but may be too hot or mild for another. If you generally don't eat a lot of spicy foods, then cut the jalapeno's way down and adjust as you need once the sauce is made.
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